Description
These sourdough sandwich rolls are soft, fluffy, and full of flavor. Made with Leaven Foods Instant Sourdough preferment and a touch of instant dry yeast for a little extra lift, they bake up with a tender crumb and a lightly crisp, golden crust. Perfect for any sandwich, they hold their structure beautifully while staying soft enough for the perfect bite.
Ingredients
Units
Equipment:
- Mixer
- Digital Thermometer
- Digital Scale
- Sheet Pan
- Parchment Paper
- Water Spray Bottle
- Bread Lame or Sharp Kitchen Knife
Poolish Ingredients (Amount - Baker’s %)
- 171 g All Purpose Flour (10%-12% protein) - 100%
- 171 g Water (75℉/24℃) - 100%
- 0.51 g Leaven Foods All Purpose or Leaven Foods Wild Yeast- .3%
Dough Ingredients (Amount - Baker's %):
- 70 g All Purpose Flour (10%-12% protein) - 24.5%
- 43 g Semolina Flour - 15%
- 5 g Olive Oil - 1.8%
- 5 g Salt - 1.8%
- 3 g Diastatic Malt Powder - 1.1%
- 1.4 g Instant Dry Yeast - 0.5%
- 342.56 g Poolish - 60% *
Additionally:
- Sesame Seeds (for Topping)
Instructions
- Mix Poolish – In a bowl, combine all ingredients listed under Poolish and mix until fully incorporated. Cover with a towel and let rest at room temperature (70–75℉/21–24℃) for about 16 hours, or until bubbly on the surface.
- Incorporate – When the poolish is ready, pour into the bowl of a stand mixer along with the all purpose flour, semolina flour, and diastatic malt powder. Mix on speed 1 for 3 minutes or until fully incorporated.
- Autolyse – Let dough rest undisturbed in the mixer bowl for 20 minutes.
- Mix – At the end of the 20 minutes, add the salt, instant dry yeast, and olive oil to the dough and mix on speed 1 for 2 minutes. Increase to speed 3 and mix for 3 minutes. Increase to speed 5 and mix for 8 minutes. The dough should be smooth, pull from the sides of the mixer bowl, and pass the window pane test. ( What is the windowpane test for bread dough? #breadmaker #baker #pastrychef – YouTube ) The desired temperature for the dough is 74-76℉/23-24℃.
- Bulk Ferment – After the mix is complete, transfer the dough to a lightly oiled container and cover with a towel. Put in a warm area of the house (70-75℉/21-24℃) and let rest for 1 hour.
- Divide and Shape – Once the bulk fermentation is complete, place the dough onto a floured work surface and portion into two 8oz pieces. Fold each piece onto itself to form a rough rectangle (it doesn’t have to be perfect) and let the dough pieces rest, covered with a towel, for 20 minutes. After the 20 minutes, shape each piece into an 8” roll https://www.youtube.com/shorts/eIDdehwR4cA and place onto a sheet pan lined with parchment paper. Spray your rolls with water and cover them all around with sesame seeds. Cover with a towel and leave in a warm area of the house (70-75℉/21-24℃).
- Proof – Proof the rolls for 2 hours, or until doubled in size.
- Bake – When ready to bake, score each roll down the middle with a bread lame or sharp kitchen knife . Spray them liberally with water and place them in a preheated 475°F (246°C) oven and bake for about 14-16 minutes, or until golden brown. Let cool, slice down the side, fill with your favorite sandwich fillings and enjoy!
Notes
* percentage of preferment calculated by % of prefermented flour
Mixing speed and times may vary depending on the mixer. The following protocol has been adapted for a 4.5 qt. KitchenAid® or similar mixer using a dough hook attachment.